200 g hazelnuts
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Raspberries

Spread out the hazelnuts in a roasting pan. Roast in the centre of the oven at 200 °C for about 5 minutes. Watch them carefully since nuts quickly get burnt. Allow the nuts to cool slightly, then rub them in a tea towel to remove most of the outer skin. Grind half of the nuts finely and chop the rest.

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the warm milk mixture into the egg mixture. Strain through a fine-meshed sieve. Add the hazelnuts. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Serve the ice cream with whole and/or puréed raspberries.